Protein solubility, water retention, and fat binding of corn germ protein flour compared with milk proteins

Protein solubility (PS), water retention (WR), and fat binding (FB) of corn germ protein flour (CGPF), nonfat dry milk (NFDM), whey protein concentrate (WPC), and sodium caseinate (SC) were comparatively studied using response surface methodology. PS and WR of all samples were affected by pH except for WR of CGPF. PS and WR of all samples were not affected by incubation temperature except of WR of CGPF. Incubation temperature influenced FB of CGPF and WPC but not of NFDM and SC. Sample concentration significantly affected FB of all samples. CGPF was an effective protein source in terms of WR and FB. For FB, SC > CGPF=NFDM > WPC and for PS, WPC=NFDM=SC > CGPF.